another day of prep for noche vieja

Another day at the restaurant, everything is really falling into place for me there. It is the days after christmas, leading up to holy kings with new years eve in the middle. My first in spain. Now at work we are getting good business in the gastronomic restaurant, and every day the chef Carmen leaves me a healthy list of things to do for the dinner on noche vieja. Today it was to cook the cabrito (yes more) that my assistant, gloria, deboned and vaccumed up for me today. I also started some kind of weird stock that carmen asked me to do....the same recipe for jugo de carne (or glace de viande as I know it) but instead of animal bones, I was to use the rodaballo carcasses from the day. Hmmm a 24 hour stock with fish bones that is something new to me, but i am not one to judge before seeing what the heck she wants to do with that. I also started a cabrito stock as well. It seems I've asserted myself as the saucier there, which is fine with me cause I like to make that stuff. Care.

cabrito

tonight at the restaurant it was lots of cabritos to debone, 8 more in addition to the 8 last week. their little smiling faces as they go into the stockpot, but they taste so good. It's for the dinner of new years eve at the hotel.

working as a chef, my first paid job in spain

what has it been, 5 months since I posted? well time flies and I intended to do much more with this. After being on the beach all summer and enjoying all that Alicante has to offer, I couldnt resist and got back in the kitchen. I'm working as the chef of the Senzone gastronomic restaurant in the Hospes hotel here in the city. Its going great and I'm just starting to settle in. Here is the link to the Hospes website, http://www.fuenso.com/index.php?seccio=seleccio_hospes&idioma=en